This version of Southern red rice is baked with some bacon and minced ham. The dish is similar to a jambalaya. Green onions are added along with chopped onions for extra flavor and color, and diced tomatoes provide the moisture.
Add a bit of broth or water as the rice bakes if needed.
- Heat the oven to 350 F.
- Butter a 1 1/2-quart casserole.
- Place a heavy skillet over medium heat; add the bacon strips and cook them until crisp. Remove the bacon strips and drain on paper towels. Crumble and set aside.
- Cook the onion and green onions in the remaining bacon drippings until the onion is tender and translucent.
- Return the crumbled bacon to the skillet along with the tomatoes, rice, ham.
- Reduce the heat to low and cook for 10 minutes. Taste and add kosher salt, pepper, and hot sauce, to taste.
- Transfer the mixture to the prepared casserole. Taste and adjust seasonings.
- Cover tightly and bake in the preheated oven for about 40 to 50 minutes, stirring every 10 to 15 minutes. Add some stock or water if the rice mixture becomes too dry.
What is the Lowcountry?
The "Lowcountry" is a region located along the coast of South Carolina, and it includes the Sea Islands. The region is rich in culture and history. South Carolina was a leading producer of rice for nearly two centuries, from the late 1600s to the mid 1880s. The end of the Civil War and slavery was part of the reason for the decline in rice as a major crop, along with International competition, weather, and land restraints.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||2 g|